医学教育创新：烹饪指导远程营养培训项目。
Innovation in medical education: a culinary coaching tele-nutrition training program.
机构信息
a Department of Physical Medicine and Rehabilitation , Harvard Medical School, Joslin Diabetes Center and Institute of Lifestyle Medicine, Spaulding Rehabilitation Hospital , Boston , MA , USA.
b Department of Medicine , Harvard Medical School, Joslin Diabetes Center , Boston , MA , USA.
出版信息
Med Educ Online. 2018 Dec;23(1):1510704. doi: 10.1080/10872981.2018.1510704.
BACKGROUND
Nutrition medical education training programs that are focused on home cooking are emerging.
OBJECTIVE
This short communication describes the first synchronous tele-nutrition medical education training program using a novel Culinary Coaching (CC) model.
DESIGN
Seven health coaches were trained and each coach delivered CC programs to four patients (28 total). Evaluations included:1) two questionnaires before, immediately after, and six months post training program; and 2) one questionnaire after each patient program.
RESULTS
CC training significantly improved coaches' attitudes about and confidence to deliver CC from pre-program means of 3.61 and 3.65 (out of 5), respectively, to post-program means, 3.77 (p<0.01) and 3.86 (p<0.05), respectively, and remained higher 6 months after the training program (3.93, p<0.01; 3.93, p<0.05). Health coaches described a high usage of CC principles and tools through the patient programs.
CONCLUSIONS
This early evidence suggests that the CC model can be successfully expanded to health coaches, thus improving nutritional care.
背景
专注于家庭烹饪的营养医学教育培训项目正在兴起。
目的
本简讯介绍了首个使用新型烹饪指导（Culinary Coaching，CC）模式的同步远程营养医学教育培训项目。
设计
培训了 7 名健康指导员，每位指导员为 4 名患者（共 28 名患者）提供 CC 项目。评估包括：1）培训项目前、培训项目结束时和结束后 6 个月进行的两份问卷；2）每份患者项目结束后进行的一份问卷。
结果
CC 培训显著提高了指导员在提供 CC 方面的态度和信心，从项目前的平均分 3.61 和 3.65（满分 5 分）分别提高到项目后的平均分 3.77（p<0.01）和 3.86（p<0.05），并且在培训项目结束后 6 个月仍然更高（3.93，p<0.01；3.93，p<0.05）。健康指导员通过患者项目描述了 CC 原则和工具的高使用率。
结论
早期证据表明，CC 模式可以成功扩展到健康指导员，从而改善营养护理。
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